Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion.
The species is very similar in taste and odor to the related common onion, Allium cepa, and hybrids between the two () exist. A. fistulosum, however, does not develop , and its leaves and scapes are hollow ( fistulosum means "hollow"). Larger varieties of A. fistulosum, such as the Japanese negi, resemble the leek, whilst smaller varieties resemble . A. fistulosum can multiply by forming perennial evergreen clumps.
Names
The common name "Welsh onion" does not refer to
Wales; indeed, the plant is neither indigenous to Wales nor particularly common in
Welsh cuisine (the green
Allium common to Wales is the
leek,
A. ampeloprasum, the national vegetable of Wales
). Instead, it derives from a near-obsolete botanical use of "
Welsh" in the sense "foreign, non-native", as the species is native to China, though cultivated in many places and naturalized in scattered locations throughout Eurasia and North America.
Historically, A. fistulosum was known as the cibol.[Ward, A: The Encyclopedia of Food and Beverage , New York, 1911. Retrieved 5 January 2007.] In Cornwall, they are known as chibols, and in the west of Scotland as sybows.
Other names that may be applied to this plant include green onion, salad onion, and spring onion. These names are ambiguous, as they may also be used to refer to any young green onion stalk, whether grown from Welsh onions, common onions, or other similar members of the genus Allium (also see scallion).
Culinary use
A. fistulosum is an ingredient in
Asian cuisine, especially in East Asia and Southeast Asia. It is particularly important in China, Japan, and Korea, hence one of the English names for this plant, Japanese bunching onion.
In the West, A. fistulosum is primarily used as a scallion or salad onion, but is more widely used in other parts of the world, particularly East Asia.
China
In China, it is often used in scallion pancakes, and as a garnish for a variety of dishes. It is also mixed with meat, into
shumai dumplings or
pearl meatballs.
File:Spring onion pancake 2013.JPG|Scallion pancakes
File:Cong zhua bing.jpg
File:HK 佐敦 Jordan 彌敦道 219 Nathan Road 莊士倫敦廣場 Chuang's Jordan Plaza shop 新新酒樓 Sun Sun Restaurant food 豉油 熟油 薑蔥 蒸魚 Streamed fish December 2021 SS2 01.jpg|Scallion on steamed fish
File:SZ 深圳 Shenzhen 鹽田 Yantian 深鹽路 Shenyan Road 壹海城道 One City Blvd Mall 清真蘭州牛肉麵 Qingzhen Lanzhou Beef Noodle Restaurant July 2023 Px3 09.jpg|Lanzhou beef noodles
File:BeijingFood.jpg|Garnish for Peking Duck
Japan
The Japanese name is
negi (葱), which can also refer to other plants of the genus
Allium, or more specifically
naganegi (長葱), meaning "long onion". Common onions were introduced to East Asia in the 19th century, but
A. fistulosum remains more popular and widespread.
It is used in
miso soup,
negimaki (beef and scallion rolls),
among other dishes, and it is in wide use as a sliced garnish, such as on
teriyaki or
takoyaki.
File:Shinpuku Saikan Akihabara - Ramen (2022-01-15 11.50.47 by nakashi).jpg|Ramen noodles with negi
File:Negitama gyudon, at Sukiya (2013.06.09).jpg| Gyūdon with negi and raw egg
File:Natto, with welsh onion and karashi by yoppy.jpg|Nattō topped with negi
File:魚太郎半田店 20241027 1744-2.jpg|Sushi with negi sprouts
Korea
In Korea,
A. fistulosum along with
A. ×
proliferum is called
pa (파, "scallion"), while common onions are called
yangpa (양파, "Western scallion"). Larger varieties, looking similar to
leek and sometimes referred to as "Asian leek", are called
daepa (대파, "big scallion"), while the thinner early variety is called
silpa (실파, "thread scallion"). A similar scallion plant,
A. ×
wakegi (now considered a synonym of
A. ×
proliferum), is called
jjokpa (쪽파). Both
daepa and
silpa are usually used as a spice, herb, or garnish in
Korean cuisine. The white part of
daepa is often used as the flavour base for various broths and infused oil, while the green part of
silpa is preferred as garnish. Dishes using
daepa include
pa-jangajji (pickled scallions),
pa-mandu (scallion dumplings),
pa-sanjeok (skewered beef and scallions), and
padak (scallion chicken), which is a variety of Korean fried chicken topped with shredded raw
daepa. Dishes using
silpa include
pa-namul (seasoned scallions),
pa-guk (scallion beef-broth soup), and
pa-ganghoe (parboiled scallion rolls) where
silpa is used as a ribbon that bundles other ingredients.
File:Daepa (Allium fistulosum).jpg|Thick daepa type
File:Silpa (Allium fistulosum).jpg|Thin silpa type
File:Scallion kimchi.jpg|Scallion kimchi
File:Panamul.jpg| Pa-namul (seasoned blanched scallions)
File:Korean food-Pamuchim-01.jpg| Pa-muchim (seasoned shredded scallions) eaten with samgyeopsal (grilled pork belly)
File:Pa-sanjeok.png| Pa-sanjeok (skewered beef and scallions)
File:Korean fried chicken 5 padak.jpg| Padak (scallion chicken)
Russia
A. fistulosum is used in Russia in the spring for adding green leaves to salads.
Jamaica
Known as escallion,
is an ingredient in
Jamaican cuisine, in combination with
thyme,
Scotch bonnet, garlic, and
allspice (called pimento). Recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially.
The Jamaican name is probably a variant of scallion, the term used loosely for the spring onion and various other plants in the genus Allium.
Argentina
It is used to make
Empanada and
locro, as well as other traditional dishes.
Nutrition
== Gallery ==
See also
External links
